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October Bread of the Month
Farm Bread
Imagine sitting around a French farmhouse table waiting for dinner to be served this would be the bread they'd bring out. A foot and a half across the top of its criss-crossed dome, looking a bit like a rough cut diamond, it has thick crust and soft white chewy interior with a flavor that tastes of toasted wheat. Baked to a nice dark crust, this is Frank and Ari's favorite loaf.
$3.50/ea.
Special Bread Bakes
Peppered Bacon Farm — 10/12 & 10/13
Scallion Walnut Farm — 10/19 & 10/20
Chernushka Rye — 10/26 & 10/27
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Gabietou (cheese)
(gah-bee-ay-too)
The name of this cheese sounds a bit like baby-talk. First developed only 6 years ago in the French Pyrenees, this cheese is hardly childlike. One part sheep's milk, two parts cow's milk with that raw milk flavor punch. A great change of pace from Havarti or Brebis.
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Comte (cheese)
Eighty-pound two-year-olds battle for superiority. Is Comte truly the king of the mountains? Taste these Alpine cow's milk cheeses — Comte, the most popular cheese in France. Gruyere, the un-wholly Swiss. Bergkase — German, younger, smaller and stronger. Only you can decide the winner.
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Duck Leg Confit
Whole duck legs, slow cooked in fat for hours. This ancient preservation technique imbues duck legs with rich decadent flavor. Try one in a Cassoulet, the classic French stew of simmered beans and sausage. Guaranteed to warm your soul.
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Roquefort (cheese)
From the smallest producer of real Roquefort, we've found a unique treat. Even in France you don't see whole wheels of Roquefort. They are usually cut in half, but we've got whole wheels. Whole wheels mean longer aging, which means better flavor and texture, which means more deliciousness.
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Rosette de Lyon Salami from Columbus
Made for us by the folks at Columbus in the classic style of cured charcuterie from Lyon — this salami is testament to what you can create when good pork, seasonings, wine and are slow-aged to perfection the traditional way.
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Zingerman's Creamery cheese of the month!
Little Napoleon
The little goat cheese with a big flavor complex. An Award winner at this year's American Cheese Society convention.
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Eric Martin's Olive Oil
From an estate in a tiny village in the remote, rocky regions of northern Provence. A lean harvest year has produced some of the best oil we've had from Eric — herbal, fruity, soft as silk, a hint of pepper in the end, almost in tribute to Eric's Italian grandparents.
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Alziari Olive Oil
If the silver, blue, gold and green tin does not attract your attention, a taste of this oil certainly will. From the Alziari shop, the center of oil culture on the Cote d'Azur, comes this is a classic Provencal oil — light and silky, elegant and delicious with hints of almond.
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El Galet Vinegars — Maury and Muscat Sec
From a traditional small producer in the Roussillon region of France. Converted using the classic Orleans method, aged outdoors in oak barrels. The white one, made of Muscat grapes is dry, pleasantly tart with hints of honeyed sweetness and a very savory mouthwatering finish. The red one made from sweet Maury wine has a complex sweetness balanced by a lively berry like tartness that makes it dance in your mouth.
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Banyuls (vinegar)
Made from Banyuls, the famous fortified wine of the Pyrenees region, aged for 6 long years. Subtly sweet, softly spicy, a touch of almond, a whisper of dark chocolate, a hint of aged sherry. Some of the smoothest, feathery fine flavors we've ever tasted in a vinegar. Ari's favorite.
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Paw Paw Gelato
Real Michigan Paw Paw Fruit! The perfect way to try this odd, sweet custard-like freak of
nature. It's is a little taste of the tropics grown right here in Michigan.
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